This is a very simple recipe, heavy on the onions (“onion-ed” aoudad). Marinate the cutlets from the hind leg (top, bottom or eye round) for a few hours or up to a couple of days, then grill or griddle them hot, along with the onions from the marinade.

I love this with some white rice, beans and maybe some crispy fried plantains.

Serves 4

16-20 ounces aoudad or venison cutlets

2 large white onions, sliced (about 4 cups total, but more is great)

¼ cup apple cider vinegar or white vinegar

2 tbsp olive oil

1 tbsp garlic powder

1 tbsp Mexican or Greek oregano

1 tbsp soy sauce

Salt and pepper

Combine all of the ingredients in a bowl or plastic bag and marinate, refrigerated, for at least 8 hours and up to 36 hours.

Remove the meat from the bag and set aside.

Heat a grill or griddle (or a cast iron pan) over medium-high to high heat.

Add the onions to the pan or griddle and cook, stirring often, until softened and browned, about 10 minutes. 

Cook the aoudad on one side only, rotating once, until deeply browned, charred and cooked through. Once cooked through, briefly cook the top side for 30 seconds or so, then rest it on top of the cooking onions.

Increase the heat on the onions, if necessary, to get them tender and lightly browned.

Serve the aoudad and onions with beans and rice, plantains and mojo verde.